The combo of adding cream to either chickpea or white miso is a little known secret. Just those two ingredients are unbelievably delicious together—salty, rich, deep, clean, lip-smacking. I can go on forever! Here, this combination joins a little sautéed garlic and some vegetables for a perfect, satisfying vegetarian Japanese pasta. It really does feel like Italian pasta reborn in Japan—the best of both worlds! Yuri Migaki of Portland-based Jorinji Miso shared this recipe with us.
This recipes takes very little time to prep and cook, and it is perfectly delicious and impressive. In winter, I use parsnips, which bring out the sweetness in the leeks, miso, and our barley noodles. In summer, Yuri recommends zucchini. Many vegetables would work here as long as they are tender and bite-sized. Have at it!
Makes 3 servings
2 tablespoons olive oil and more for drizzling
2 cloves garlic, minced
1/3 to 1/2 leek, washed and cut into 1/2 inch pieces
1 zucchini, cut into 1/4 inch slices, or 1 parsnip, peeled and cut into 1/4 inch slices
1/2 tablespoons shio-koji or 1/4 teaspoon salt
3 tablespoons heavy cream or half and half
2 tablespoon Jorinji chickpea or white miso
12 oz Umi Organic ramen noodles
Sea salt
Freshly ground black pepper
Directions
Bring a large pot of water to a rapid boil.
Combine the cream and miso into a small bowl and mix.
Heat olive oil in a pan over low-medium heat. Add the garlic and cook until a nice aroma arises. Add the leek and zucchini or parsnip. Increase the heat to medium-high. Cook until the edges turn light brown. Add the shio-koji (or a pinch of salt) and mix lightly.
Add 1/2 cup water and the miso-cream mixture to the pan. Lower heat. Mix everything and cook until the sauce becomes slightly concentrated.
Tease apart the noodles. Add to boiling water and set a timer for 2 minutes. Once the timer sounds, drain the noodles, briefly rinse them, shake out the water thoroughly, and add them to the pan with the leeks, vegetables, and miso-cream. Toss well. Drizzle a little extra olive oil over the top and a grind of black pepper. Serve!
Photo by Shawn Linehan.
